Gluten-Free Pancakes with Cranberry Apple Compote

For the Cranberry Apple Compote: Add Honey (1/2 cup) , Maple Syrup (1/4 cup) , Water (1/2 cup) and Ground Cinnamon (1 tsp) to a medium sauce pan. Cook over medium heat and bring to a boil, stir frequently.

Once mixture above is boiling, add Fresh Cranberries (3 1/3 cups) and Granny Smith Apples (2 cups) , gently stir until well combined. Reduce heat to low and allow mixture to simmer for 10-15 minutes, or until mixture has begun to thicken.

For the Glutten-Free Pancakes: Add Gluten-Free All-Purpose Flour (1 1/2 cups) , Baking Powder (1/2 Tbsp) , Baking Soda (1/2 tsp) , Salt (1/2 tsp) and Coconut Sugar (2 Tbsp) to a large mixing bowl, whisk until well combined.

Add in the Organic Eggs (2) , Unsweetened Vanilla Almond Milk (1 3/4 cups) , Apple Cider Vinegar (1/2 Tbsp) , Vanilla Extract (1 tsp) , Ground Cinnamon (1/2 tsp) , Ground Nutmeg (1/4 tsp) . Stir until mixture is smooth, it should be somewhat thin, like your traditional pancake batter.

Serve warm with Maple Syrup (to taste) , Oranges (to taste) , Greek Yogurt (to taste) , Pecans (to taste) and enjoy!